Breaking Down the ‘Wellness-Industrial Complex,’ an Episode at a Time
The “Maintenance Phase” podcast interrogates the science behind health food trends, fad diets and popular nutritional advice.
By Victoria Petersen

GOOD APPETITE
Need a Little Sunshine? This Weeknight Fish Has It in Spades.
These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon.

White fish with a caper-spiked browned butter is a classic, but, here, nori oil adds deep flavor.
By Melissa Clark

A Weeknight Pasta That Finds Freedom in the Familiar
There’s so much opportunity in a kitchen rut, Yotam Ottolenghi writes, and this generous pasta-bean-pesto dish proves just that.

Pesto pasta with white beans and halloumi.
By Yotam Ottolenghi

EAT
Fall in Love With the Dreamy Beans of September
Plump and supple, fresh beans in season have a creamy earthiness.

By GABRIELLE HAMILTON

Say Hello to the Tortizza, a Dinner Life Raft
These tortilla pizzas, topped with crunchy vegetables and salty feta, couldn’t be easier to make.

Crispy-edged and light, like lither thin-crust pizzas, tortizzas can be topped with whatever you like and nothing you don’t.
By Eric Kim

FRONT BURNER
Discussing the Future of Food
The writer Larissa Zimberoff will lead a virtual talk on how labs are growing new plant-based foods and changing what we eat.
“Technically Food: How Labs Are Changing What We Eat,” Sept. 21, 7 to 8 p.m., $10, or $35 including a copy of Ms. Zimberoff’s book, mofad.org/events.
By FLORENCE FABRICANT

FRONT BURNER
Miso Mellows This Chile Crisp
Okazu Chili Miso is a richer, denser version of the pantry staple, made in Canada.

Okazu Chili Miso, $13.99 for 8.45 ounces, abokichi.com.
By FLORENCE FABRICANT

This Salad Is a Party
Alexa Weibel’s chopped salad with jalapeño-ranch dressing is all excess, no restraint.

By EMILY WEINSTEIN

FRONT BURNER
Zero-Proof Bubbly for Any Celebration
Semblance, made from chardonnay grapes, pairs nicely with food and delivers a zip of carbonation.

Semblance Zero Alcohol Sparkling Wine, $30 for 750 milliliters, semblance.com.

FRONT BURNER
Gin and Tonics That Change With the Seasons
The four “elevated” cocktails at Sona in the Flatiron district make flavor changes for cooler autumn weather.

By Florence Fabricant

WINE SCHOOL
Love Wine? Here Are 10 Ways to Appreciate It Even More.
For seven years, Wine School has examined wines from all sides to help readers learn to talk and think about them. Here are some key takeaways.